On 01/28/2015 06:59 AM, notbob wrote:
> I wanna make a Fr pear tart. You know, in an open-topped tart pan, which
> I finally have, and luscious ripe pears. I've been buying some red
> Anjou pears that are "to die for" juicy and sweet. But, I think they
> may be a bit too juicy for a tart. Yes/no?
>
> What are the best pears to use for baking, for making a tart?
>
> nb
>
Regarding the juice: do as you would with a pie. Add some corn starch or
arrowroot. Make a base layer of frangipane.

Regarding pear variety: just about any variety will work, but some have
better flavor than others. Perfectly ripened Comice is my favorite for
eating out of hand, but d'Anjou or Bartlett would be better for baking.
Most pears start to turn brown on the inside within a day of the neck
starting to become soft.

Regarding a tart pan: I've been making some galettes, which is a
primitive form of a tart. This requires no special pan but still looks
very elegant and tastes great. An apple+pear galette on a frangipane
base is wonderful. Toss in some sliced almonds, too.